Pomor-style shangi
Description
Delicious baked treat for the whole family. These shanghi are named so because they are made from a liquid batter, poured into fluted molds and baked. Incredibly tender and airy baked goods, with such a creamy aroma... Give it a try! Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for both the dough and the filling right away. Let's get started!
- 2
Step 2
First, prepare the dough. To do this, combine the eggs with salt and sugar, and beat with a fork.
- 3
Step 3
Warm the milk to a temperature of about 38-40 degrees. Pour it into the egg mixture and stir.
- 4
Step 4
Melt the butter with the margarine.
- 5
Step 5
In a tall saucepan, combine the egg-milk mixture with buttermilk, and add vegetable oil.
- 6
Step 6
Add the flour and yeast. Mix the dough thoroughly; I use a whisk to make sure all lumps disappear.
- 7
Step 7
The dough should be liquid, like pancake batter. Cover with a lid or a cloth and set aside in a warm place for 1 hour.
- 8
Step 8
The finished dough rises well, it is airy and aromatic.
- 9
Step 9
For the filling, melt the butter and let it cool. Do not add sour cream to hot mixture! After cooling, add the sour cream. Mix well.
- 10
Step 10
Add the flour.
- 11
Step 11
Mix the filling until smooth and homogeneous.
- 12
Step 12
Use fluted molds, like the ones in the photo. Be sure to grease them with vegetable oil. Fill them halfway with batter, then place one level tablespoon of filling in the center.
- 13
Step 13
Preheat the oven to 200 degrees and bake the shanghais for about 20 minutes. Watch carefully—once they are nicely browned, they're ready!
- 14
Step 14
Ready!
- 15
Step 15
Shangi "Nalivashki" are traditionally poured with butter and sprinkled with toasted buckwheat flour right after baking. Enjoy!